Food Colours and Their Applications FMT 1

1. Why do food colours change? Food colors play a significant role in the sensory perception of food, influencing consumers' purchase behavior and preferences. The color of food is an essential aspect of its appearance, and people often judge the taste and quality of food by its color. The color of food is influenced by various factors, including the type of ingredients used, the processing and cooking methods, and the storage conditions. Understanding the reasons why food colors change is crucial for food manufacturers and processors to produce visually appealing and high-quality food products that meet consumers' expectations and food colours and their applications. Factors Influencing Food Color Change: 1. pH: One of the significant factors that influence food color is pH. The pH of food is a measure of its acidity or alkalinity. Changes in pH can affect the chemical structure of pigments and cause color changes. For example, anthocyanins are a group of pigments found in fruits, vegetables, and flowers, and their color changes depending on the pH of the solution. In acidic solutions, they appear red, while in alkaline solutions, they appear blue or purple. Similarly, chlorophyll, the green pigment in plants, is sensitive to pH changes, and its color changes from green to yellow or brown in acidic solutions.

2. 2. Heat: Heat is another factor that can cause changes in food color. When food is cooked, heat causes chemical reactions that alter the pigment structure, leading to color changes. For example, when meat is cooked, the myoglobin protein in the meat changes color from red to brown due to the denaturation of the protein. Similarly, when vegetables are cooked, the chlorophyll pigments break down, and the color changes to brown. 3. Light: Light exposure can also cause changes in food color. Light can cause pigments to break down, leading to color changes or fading. For example, the green color of lettuce fades when exposed to light, and the red color of meat turns brown when exposed to light for an extended period. 4. Enzymes: Enzymatic reactions can also cause changes in food color. Enzymes are biological catalysts that can break down pigments or convert them to other forms. For example, when fruits like apples or bananas are cut or bruised, enzymes called polyphenol oxidase are activated, causing them to turn brown. Similarly, when mushrooms are exposed to air, an enzyme called tyrosinase is activated, causing them to turn brown. 5. Chemical Reactions: Chemical reactions can also cause changes in food color. For example, when sugar is heated, it undergoes a chemical reaction called caramelization, in which the sugar molecules break down and recombine to form new compounds that give caramel its characteristic brown color. Similarly, when meat is cooked, the Maillard reaction occurs, which is a chemical reaction between amino acids and reducing sugars, producing a brown color and a characteristic flavor in cooked meat. 6. Age: The age of food can also affect its color. As food ages, it undergoes various chemical and physical changes, which can alter its color. For example, bananas turn brown as they age because the enzymes present in the fruit break down the pigments and convert them to other compounds. Conclusion: In summary, food color is an essential aspect of the sensory perception of food, and its changes

3. can be influenced by various factors such as pH, heat, light, enzymes, chemical reactions, and age. Understanding the reasons why food colors change is crucial for food manufacturers and processors to produce high-quality and visually appealing food products that meet consumers' expectations. By controlling these factors, food processors can maintain the color stability of their products and provide consumers with consistent quality and sensory experience. To know more about: https://fmtmagazine.in/food-colours-and-their-applications-in-food-p reparation/